Pale
greenish-yellow, a blend of the refreshing grapes used in Cava, Macabeo,
Parellada and Xarel-lo, with hints of green apple and citrus with a
pleasing taste and fine acidity. Alcohol 11.5% vol.

Viceroy White is Crisp and Very Dry great with Mildly Spiced dishes such
as Chicken Korma, Chicken and Fish Tandoori and Tikka.

Wine for Spice:
Raja Rose NV semi-sparkling,
Catalunya, Spain.

[OUT OF STOCK UNTIL 2013]

RRP £7.99

£5.99

For
Medium Curries

Garnacha and Tempranillo are used in the
production of Raja Rosé producing a pale ruddy complexion redolent of
cherries and plums with well balanced, clean aromas. Alcohol 12.5% vol.

It is Fruity and Quite Dry and goes well with Medium Spiced dishes such
as Mutton or Chicken Tandoori dry dishes and Mutton Dhansak.

Wine for Spice:
Rani Gold NV semi-sparkling,
Catalunya, Spain.

RRP £7.99

£6

For Hot & Spicy Dishes.

Mediterranean
sun-drenched aromatic Rani Gold™ has just a touch of sweetness to tame
the flames. It has a mix of Aromatic Muscat 50% in the blend nicely
balanced by the mouth watering refreshing 50% Cava blend Macabeo,
Parellada and Xarel-lo. Alcohol 11.5% vol.

Reminiscent of Alphonso mangoes plucked freshly off a tree. It is Off
Dry and Aromatic and ideal for Hot & Spicy dishes such as Chicken
Jalfrezi or Vindaloo.

We loved Alsace wines with spicy food but thought we could do even
better. As you can see we use similar tall bottles in homage. But we
find that 100% aromatic grapes like Gewurztraminer, Riesling and Muscat
are instantly appealing but soon get quite sickly after a glass or two.
That's why we blended in the crisp Cava Mix. And then the natural CO2
adds another level of crisp mouth-watering balance to the blend.

So what's so special about the
wines from Wine for Spice?

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The wines can be summed up in one word -
REFRESHING - a refreshing alternative to
a gas injected lager. And being
cool refreshingly sparkling wines they arerefreshing at curry-time, summer-time and
anytime

First, the wines are all naturally
semi-sparkling. Carbon Dioxide enhances taste and adds natural acidity
when dissolved thereby adds to the mouth watering feel. But a fully sparkling wine or beer has too much gas and lager has
gas injected producing large bubbles leading to bloating with food.

The carefully selected wines
chosen have been methodically treated to natural secondary fermentation in sealed and
pressurised stainless
steel tanks and then stabilised. This is to ensure that the CO2
produced permeates the wine and is properly integrated into it and will be
released gradually and regularly over a period once the bottle has been opened.
And being semi-sparkling the UK Customs Duty is as for still wine.
So why pay extra tax for superflous gas?

Second, drink the wine cool to ice-bucket cold
– So thirst quenching like a cold lager.

Third, a refreshing wine also should have a
good level of mouth-watering acidity. Think lemon juice – the classic Indian
“Nimboo Pani”.

Fourth, avoid mouth-drying tannin. Whilst tea
is drunk in India with food, the tannin is softened with milk and sugar.
Furthermore, tannin
in both wine and tea is exaggerated at low temperatures.

Fifth, the wines are also free from oak, which
clashes with spices such as cumin, coriander and ginger giving a bitter, harsh
after-taste. Furthermore oakiness gives a rounded mouth-feel. I want a crisp
steely feel in a refreshing wine with curry.

Sixth, moderate alcohol;
a good degree of alcohol is required to
provide body but excess alcohol over 12.5% can add to the burning sensation of
chillies. Take a sip of vodka before and after biting into a chilli to feel
this. Furthermore, the wines are so moreish that you will find yourself drinking
quite a bit. Wine for Spice™'s range has an alcoholic
strength of 11.5% to 12.5% by volume.

And finally, Seventh, aromatics, fruitiness and
sweetness in the
range rise in relation to the chilli heat of the accompanying dish. This is based
on my Goan Grandmother’s trick of adding some sugar to an over hot curry. Suck on a
sweet before and after biting into a chilli to feel this. But unlike some wines
such as 100% Gewurztraminer or Muscat which can be over-aromatic and too flowery and sickly after a glass,
all of these wines are balanced blends balancing fruit with with natural
acidity and are refreshingly sparkling. And because acidity offsets sweetness
and sparkling wines have enhanced acidity because of the dissolved CO2, the Off
Dry wines result in a quite dry mouth feel after allowing for acidity and spice.

How did you get the idea behind these
wines?

"I
used to drink
a cold beer or sparkling water with
curries.", says New Delhi born, Wine for Spice™
founder and CEO Warren
Edwardes who is of Anglo-Indian and Goan descent.

The ideafor the wines came to
Edwardes, a financial
innovationconsultant,
whilst he was sipping a spritzer,
a glass of white wine mixed with
sparkling water, and trying to come up
with a solution to a finance problem.

Oh and why the two dogs in the picture below? Anybody who has seen the wonderful movie
Mondovino knows that every self-respecting winemaker has a dog. And a walk with a couple of dogs can be a great way
of capturing a new .

"The idea came to me that a
naturally fermented semi-sparkling, petillant or spritzy young wine but with
not as much fizz as Champagne and Cava or even beer would add a zing to and
bring out the flavours of Asian food. Sparkling wines counterbalance spiciness
and their usual acidity cut cleanly through dishes that are salty, rich or a
little oily. But a full sparkling rather than a semi-sparkling wine results in a
gaseous overload. I also avoid aerated wines or those low quality, lame and
sickly, vaguely alcoholic concoctions that resemble a grape flavoured cola or
lemonade." said Edwardes.

With an open mind, Edwardes tasted an extensive range of such wines including Northern Portuguese
Vinho Verdes, Italian Frizzantes and Quality Lambruscos, German Spritzigs and French
Pétillant and Perlant wines.
Near Barcelona Edwardes found Vino de Aguja, literally "Needle" wines
with a prickly sparkle, just tingling and fresh on the tongue. He decided
that these natural “semi-sparkling” wines produced without
the addition of carbon dioxide, were the basis of what
he was looking for with the appropriate balance of quality, acidity, alcohol and
sugar content added to the lightly sparkling refreshing qualities of a cold
beer.

Wine for Spice™'s New Delhi born, founder &
CEO, Warren Edwardes worked closely with the best - the producer of the
pre-eminent
Spanish brand of “semi-sparkling” wines - to develop a range
exclusively from traditional local Catalan grapes on the Spanish side of the
French / Spanish border.

It is generally accepted that wines
are best produced within
latitudes 30º and 50º both North and South of the equator or with altidude
adjustment as in Argentina and Chile. Barcelona is bang in the
middle of the Northern band at Latitude 41º North.

Edwardes
commissioned these naturally petillant semi-sparkling wines

™ Crisp
Very Dry suitable
for Mild Spiced dishes,

™ Fruity
Quite Dry
and a great match for
Medium
Spiced dishes

™Aromatic Off Dry
an ideal blend of fruitiness and crispness for
Hot & Spicy dishes

The wines, although designed to blend with curries and spicy food, also
make for splendidly refreshing and quaffable party and summertime drinking on their
own or with snacks such as Bombay Mix,
samosas, papadums
or Mexican nachos.

The wines are also available in own labels for
weddings, clubs, restaurants and events.

Wine for Spice Limited is a founder member and
organiser of The Association of Small Direct Wine-Merchants (ASDW) which was
formed, as the name implies, by a group of British independent small wine
merchants directly selling to the general public via mail order and the
internet.